Tri-Tip

[Neil]

Cooked a 2 1/2 # sirloin tri-trip roast on the Weber last night using a modified version of Phil's prime rib recipe. Taste of sirloing with the texture of filet mignon. Marinated in soy, dales, kitchen boquet, and worsteschire. Added normal brisket rub and let set covered in the fridge for two days. Fired up one basket of coals in the Weber set over on the side with a chunk of cherry on top. Placed the roast in the center of the grill over a drip pan and covered. When internal temp reached 135 I set the roast directly over the fire for about 20 seconds on each side. Delicious.

 

[Bill-Chicago]

Let me get this straight.

You "added" soy sauce to Dales?

Wow, now that musta been salty. Great way to open up the meat.
I marinaded an 8#flat in Dales overnight on TDay.

All that salt really opens up the pores for a great smoke ring. Sounds good Neil. Think I got a tri tip in the freezer. Will try your method (adoption of Phils method)

 

[smokeemifyougotem]

Tri tips rock - we've been picking them up at Sam's or Costco and grilling on Kettle.

 

[tommykendall]

Tri tips rock

Yes they do - I've cooked like only 10-12 since getting back to SoCal. Too busy with herbs, nuts, and tofu.

 

[Neil]

Let me get this straight.

You "added" soy sauce to Dales?

Wow, now that musta been salty. Great way to open up the meat.
I marinaded an 8#flat in Dales overnight on TDay.

All that salt really opens up the pores for a great smoke ring. Sounds good Neil. Think I got a tri tip in the freezer. Will try your method (adoption of Phils method)

I use the Dale's very sparingly. Probably only used about 1-1 1/2 teaspoons.

 

[Bill-Chicago]

Oh, I have like a 64oz jug of Dales, so I pour it on and let the stuff marinate in it.

Chicken, no more than 1 hour

Pork, couple hours

Beef, overnight.

 

[BrooklynQ]

What's Dales?

 

[Bill-Chicago]

http://www.dalesseasoning.com/

Check your grocer. I can get it here now

Soy Sauce based marinade. Each TBS has like 1,500 mg sodium. Super concentrated marinade and seasoning

 

[Wayne]

Neil, what are you doing fixin' California Sirloin Tip. Tri-tip is a trendy name that Madison avenue types decided would sell more meat than the word sirloin tip. It is really good support muscle that can be fixed just about any way you want. Some say it is more beefy good than all other beef cuts.

 

[tommykendall]

I see sirloin tips in the grocer all the time. I also see tri-tips all the time. The sirloin tips I find are larger than tri-tips and generally less expensive. The tri-tip, from what I gather on the following link is only a section of the bottom sirloin which consists of a couple different "tips".

http://host79.ipowerweb.com/~virtualw/charts/tritip.pdf

So I think the sirloin tips I find at the markets are the whole chunk represened in the photo. I wholeheartedly agree about its goodness.

 

[Wayne]

Your right TK but, if my memory serves me right, on a traditional Sirloin Tip you had both the Tri-tip and the Sirloin tip that you just wrote about. They now devideit into and make two smaller, and more marketable, cuts. And the tri-tip is suppose to be a little more tender than the rest ofthe sirloin. This stuff comes of of the lower back of the stear and good cut of meat.

 

[Neil]

Neil, what are you doing fixin' California Sirloin Tip. Tri-tip is a trendy name that Madison avenue types decided would sell more meat than the word sirloin tip. It is really good support muscle that can be fixed just about any way you want. Some say it is more beefy good than all other beef cuts.

Call it what you want. All I know is that it is delicious. Used the left over last night to make fajitas'. Mmmmmmmmmmmmm.

 

[Wayne]

I had a BBQ Burrito today. Mighty good, but it was brisket. Sirloin is always good nomatter what you call t.

 

[stlmike]

Guys, if you are talking TRi-tip, take a look at this link: http://www.carbondaleporkdistrict.com/recipes/tritip.htm

Mike